INGREDIENTS
- 1/4 C. Hershey’s cocoa
- 1 C. granulated sugar, divided
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 2 C. milk
- 2 lg. eggs, separated
- 1 Tbsp. butter
- 1 1/2 tsp vanilla
- 1/4 tsp. cream of tartar
- 1 8″ baked pie shell
INSTRUCTIONS
Mix together cocoa, 3/4 C. sugar, cornstarch and salt in a saucepan. Gradually stir in milk, mixing well until smooth. Cook over med. heat until filling thickens, stirring constantly. Boil 1 min and remove from heat. Slowly stir in about half the chocolate mixture into slightly beaten egg yolks. Then blend into hot mixture in saucepan. Boil 1 min. more, stirring constantly. Remove from heat and blend in butter and vanilla. Pour into baked pie shell, and cover with a meringue made by beating the egg whites with cream of tarter until foamy. Add 4 Tbsp. of sugar gradually and beat until stiff peaks hold. Flavor with 1/2 tsp. vanilla. Pile onto pie and brown in hot oven (400 degrees) 8-10 mins.
Recipe by Marlene
Peg's Favorite Recipes 
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